PROVENÇAL ROSÉ PALOMINO

CAVA ROSÉ CHARDONNAY

vodka, lemon, orange, hibiscus, prosecco london dry gin, ataman vermouth, amaro alchermes

ORANGE CATHOLIC DISMANTLING SUMMER

CRÉMANT DE JURA MOSCOFILERO

Rose Chardonnay

Chateau BORDEAUX La Rame BLEND

vodka, lemon ORANGE, orange, bibiscus prosecc london dry gin

CATHOLIC

calvados, quince, EVERY madeira, MOTHER'S lemon, SON toasted barley, sage mezcal, lime, lemon – coriander

FALSE PROPHET

Sangiovese

Provençal Rose Palomino

coco bread

Millesimato Extra Brut Pinot Gris

De Moscofilero

SAISON DUPONT

JUNMAI GINJO SAKE

HUMAN ROBOT DREAMS OF ORGONON IPA

HUMAN ROBOT HALLERTAU GERMAN PILS

ORANGE CATHOLIC

rhum agricole, lemon, cardamaro, cocchi americano, cappelletti aperitivo, laird's apple brandy, rhubarb, egg white amaro nardini, chartreuse

FIBONACCI IN AUTUMN

calvados, quince, madeira, lemon, toasted barley, sage

EVERY MOTHER'S SON

Price per person

mushroom, plantain, vin blanc

lobster, clams, allium ash

price indication

Begin by selecting ripe Palomino grapes. Remove any stems and leaves, and wash the grapes thoroughly under cold water.

Prepare the Grapes

Using a grape crusher or your hands, gently crush the grapes to release their juices. Transfer the crushed grapes into a fermentation vessel.

Crush the Grapes

Pour 500 ml of water into the fermentation vessel with the crushed grapes. Add 200 g of sugar and stir well to dissolve it completely.

Add Water and Sugar

Sprinkle 5 g of citric acid into the mixture and stir well. This will help balance the acidity of the wine.

Adjust Acidity

Sprinkle 10 g of wine yeast over the grape mixture. Do not stir. Allow the yeast to hydrate for about 10 minutes before gently mixing it in.

Add Yeast

Add 50 mg of sulfites to the mixture to prevent unwanted bacteria and enhance flavor. Stir gently to incorporate.

Inoculate with Sulfites

Cover the fermentation vessel with a clean cloth and let it sit in a dark, warm place (around 20°C) for approximately 10-14 days. Stir the mixture daily and check for bubbling activity.

Fermentation Process

After fermentation is complete, press the mixture to separate the liquid from the solids. Use a wine press or a fine mesh strainer.

Press the Wine

Transfer the pressed wine into clean, sterilized bottles. Seal the bottles with corks and store them in a cool, dark place.

Bottle the Rosé

Before serving, garnish each glass with a few rose petals for a touch of elegance. Enjoy your homemade Provençal Rosé Palomino!

Garnish and Serve

Palomino grapes

Water

Sugar

Citric acid

Yeast (wine)

Sulfites

Rose petals (for garnish)

Before serving, chill the CAVA ROSÉ CHARDONNAY in the refrigerator for at least 2 hours to ensure optimal taste and refreshment.

Chill the Wine

Select appropriate wine glasses, preferably fluted or tulip-shaped, to enhance the aromatic qualities of the wine.

Prepare Glassware

Open the bottle of CAVA ROSÉ CHARDONNAY and gently pour the wine into each glass, filling them about two-thirds full to allow for aeration.

Pour the Wine

Serve the wine chilled and enjoy its refreshing flavors. Pair it with light appetizers or seafood for the best experience.

Enjoy

Chill a cocktail glass by filling it with ice water. Set aside while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker filled with ice, combine 1.5 oz of vodka, 0.5 oz of fresh lemon juice, 1 oz of fresh orange juice, 0.5 oz of hibiscus syrup, 1 oz of London dry gin, 0.5 oz of Ataman vermouth, and 0.5 oz of Amaro Alchermes.

Mix the Spirits

Shake the mixture vigorously for about 15-20 seconds until well chilled.

Shake it Up

Empty the ice water from the chilled cocktail glass. Strain the cocktail mixture into the glass.

Strain and Serve

Slowly pour 3 oz of Prosecco over the cocktail to add a refreshing sparkle.

Top it Off

Garnish the cocktail with a twist of orange peel or a fresh hibiscus flower, if available. Serve immediately and enjoy your Orange Catholic Dismantling Summer cocktail!

Garnish and Enjoy

Vodka

Fresh Lemon Juice

Fresh Orange Juice

Hibiscus Syrup

Prosecco

London Dry Gin

Ataman Vermouth

Amaro Alchermes

Carefully harvest Moscofilero grapes, ensuring they are ripe and free from blemishes. This will contribute to the quality of the final wine.

Harvesting Grapes

Crush the harvested grapes to extract the juice. This can be done by hand or using a grape crusher.

Crushing Grapes

In a sanitized fermentation vessel, mix the grape juice with water, sugar, and yeast. Stir gently to combine all ingredients.

Mixing Ingredients

Cover the fermentation vessel with a clean cloth and allow the mixture to ferment at a controlled temperature of around 20°C (68°F) for 10-14 days. Stir gently every few days to ensure even fermentation.

Fermentation

Once fermentation is complete, transfer the wine to a clean vessel, leaving sediment behind. This process is called racking.

Racking

Bottle the wine in clean bottles, leaving some headspace. Seal the bottles and allow for secondary fermentation to occur for an additional 2-3 weeks.

Secondary Fermentation

Chill the bottles in the refrigerator before serving. Pour into flutes and enjoy your homemade Crémant de Jura Moscofilero.

Chilling and Serving

Moscofilero grapes

Yeast

Select ripe Chardonnay grapes and harvest them. Ensure that the grapes are free from rot and damage to maintain the quality of the wine.

Place the harvested grapes in a crusher and crush them gently to release the juice. Take care not to over-crush the skins to prevent excessive tannin extraction.

Add the rose petals to the crushed grape juice. Allow the mixture to steep for 24 hours to infuse the flavors of the rose into the juice.

Infusing Rose Petals

After the infusion period, strain the mixture through a fine mesh or cheesecloth to remove the rose petals and any solid grape matter.

Straining the Mixture

Transfer the strained juice to a fermentation vessel. Add the yeast and sugar to the juice, and stir gently to combine. Cover the vessel with a fermentation lock.

Allow the mixture to ferment at a controlled temperature (about 18-22°C) for approximately 2-3 weeks. Monitor the fermentation process and check for bubbling in the fermentation lock.

Monitoring Fermentation

Once fermentation is complete, siphon the wine off the sediment into a clean vessel. This process is known as racking and helps clarify the wine.

Let the wine age in a cool, dark place for at least 3 months. This will enhance the flavors and allow any remaining sediment to settle.

Aging

After aging, carefully bottle the wine using a siphon, leaving some space at the top of each bottle. Seal the bottles with corks.

Bottling

Chill the bottles before serving. Enjoy your homemade Rose Chardonnay wine with friends and family!

Enjoying the Wine

Chardonnay Grapes

Rose Petals

Carefully hand-pick the Cabernet Sauvignon and Merlot grapes when they reach optimal ripeness. Ensure to sort and remove any damaged or unripe grapes.

Harvesting the Grapes

After harvesting, crush the grapes and remove the stems. This can be done using a grape crusher. Aim for a gentle crush to preserve the integrity of the skins.

Crushing and Destemming

Transfer the crushed grapes to a fermentation tank. Add the yeast to the must (crushed grapes) to start the fermentation process. Maintain a temperature of 25-30°C for optimal fermentation.

Monitor the fermentation process daily, checking the specific gravity. It typically lasts for 7-14 days until the desired sugar level is achieved.

Once fermentation is complete, press the fermented grapes to separate the liquid wine from the solids. Use a wine press for this step.

Pressing

Add malolactic bacteria to the pressed wine to convert malic acid into lactic acid, making the wine smoother. Allow this process to occur in a controlled environment for about 2-3 weeks.

Malolactic Fermentation

Add sulfur dioxide to the wine to prevent oxidation and spoilage. This should be done before aging.

Adding Sulfur Dioxide

Transfer the wine to oak barrels or stainless steel tanks and let it age for at least 12 months to develop complex flavors.

Once aging is complete, carefully filter and bottle the wine. Ensure bottles are sterilized and sealed properly.

Create and attach labels to the bottles, indicating the wine's name, vintage, and other relevant information.

Labeling

Cabernet Sauvignon Grapes

Merlot Grapes

Yeast (Saccharomyces cerevisiae)

Sulfur Dioxide

Malolactic Bacteria

Gather all the ingredients needed for the cocktail. Ensure that the vodka, fresh orange juice, fresh lemon juice, hibiscus syrup, and London dry gin are ready to use.

Prepare the Ingredients

In a cocktail shaker, combine 2 oz of vodka, 1 oz of fresh orange juice, 0.5 oz of fresh lemon juice, and 0.5 oz of hibiscus syrup.

Mix the Base

Add a cup of ice cubes to the shaker. Secure the lid and shake vigorously for about 15 seconds to chill the mixture thoroughly.

Shake It Up

Using a cocktail strainer, pour the mixed contents into a chilled glass, leaving some space at the top.

Strain the Mixture

Pour 1 oz of London dry gin over the top of the mixed cocktail in the glass.

Add the Gin

Gently top off the cocktail with 3 oz of Prosecco for a sparkling finish.

Top with Prosecco

Garnish the drink with a slice of orange on the rim of the glass. Serve immediately and enjoy your refreshing Catholic cocktail.

Orange Slice (for garnish)

Ice Cubes

Gather all the ingredients listed above. Ensure that the juices are freshly squeezed for optimal flavor.

In a small saucepan, combine equal parts toasted barley and water. Bring to a simmer for about 10 minutes, then strain and cool before using.

Make the Toasted Barley Syrup

In a cocktail shaker, add the Calvados, quince puree, Madeira, lemon juice, toasted barley syrup, sage-infused mezcal, and lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake the Cocktail

Strain the mixture into a chilled cocktail glass or coupe. Ensure that no ice shards make it into the glass.

Garnish the cocktail with a sprig of lemon-coriander for an aromatic finish.

Garnish

Calvados

Quince puree

Madeira

Lemon juice (freshly squeezed)

Toasted barley syrup

Sage-infused mezcal

Lime juice (freshly squeezed)

Lemon-coriander garnish

Start by washing the Sangiovese grapes thoroughly to remove any dirt or contaminants. Remove any stems or leaves, and place the grapes into a large fermentation vessel.

Using your hands or a grape crusher, crush the grapes to release their juices. Make sure to break the skins but do not completely pulverize the grapes.

Pour the water into the fermentation vessel with the crushed grapes. Add the sugar to the mixture, stirring well until it is completely dissolved.

Sprinkle the wine yeast over the surface of the mixture. Allow it to sit for about 10 minutes to rehydrate before gently stirring it into the must (the mixture of crushed grapes, water, and sugar).

If using Campden tablets for sterilization, crush them and add them to the mixture. Stir well to ensure even distribution. Let the mixture sit for 24 hours before proceeding.

Optional: Add Campden Tablets

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment in a cool, dark place for about 7-14 days, stirring daily. You will notice bubbling as the fermentation progresses.

Once fermentation has slowed (fewer bubbles), strain the mixture through a fine mesh strainer or cheesecloth into a clean container, leaving the sediment behind. Transfer the liquid to a carboy or glass jug, leaving some space at the top.

Strain and Transfer

Seal the carboy with an airlock and allow it to ferment for another 4-6 weeks. Check periodically for any signs of bubbling, indicating fermentation is still occurring.

When fermentation is complete and the wine is clear, siphon the wine into sterilized bottles, leaving about an inch of space at the top. Cork the bottles tightly and store them in a cool, dark place.

For optimal flavor, let your Sangiovese wine age for at least 6 months to a year before consuming. The aging process enhances the flavors and aromas, making for a more enjoyable wine.

Sangiovese grapes

Yeast (wine yeast recommended)

Campden tablets (optional, for sterilization)

In a small saucepan, combine equal parts of sugar and water (1:1 ratio) over medium heat. Stir until the sugar is completely dissolved and the mixture starts to simmer. Remove from heat and let it cool before using.

Prepare the Simple Syrup

In a large pitcher, pour in the 750 ml of Provençal rosé wine. Add 240 ml of mango juice, 60 ml of fresh lime juice, and 120 ml of the prepared simple syrup. Stir well until all ingredients are fully combined.

Combine the Base Ingredients

Cover the pitcher with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to chill.

Chill the Mixture

Fill glasses with ice and pour the chilled Provençal Rose Palomino over the ice. Garnish with lime wedges or fresh mint leaves if desired.

Serve the Drink

Provençal rosé wine

Mango juice

Fresh lime juice

Simple syrup

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top, stir gently, and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Provençal Rosé Palomino

Cava Rosé Chardonnay

Orange Catholic Dismantling Summer

Crémant De Jura Moscofilero

Rose Chardonnay

Chateau Bordeaux La Rame Blend

Catholic

False Prophet

Sangiovese

Provençal Rose Palomino

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De Moscofilero

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Human Robot Hallertau German Pils

Orange Catholic

Fibonacci In Autumn

Every Mother's Son

Price Per Person

Mushroom, Plantain, Vin Blanc

Lobster, Clams, Allium Ash

Price Indication